Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce is a restaurant-quality recipe you can make up in your own kitchen. This recipe pairs luscious slices of sirloin steak with a luxurious sauce, made from a combination of smooth, salty Parmesan and pungent Gorgonzola, for a combination that cannot be beat. Tossed with fettuccine, it makes a feel-good, opulent supper that’ll wow your family or dinner guests.
I imagine the secret here is in the layers of flavors — in the perfectly seared steak, in the garlicky sauce that clings to each piece of pasta. The Parmesan brings nutty, savory complexity, and the Gorgonzola gives a racy, tangy note that takes the richness of the Alfredo even further. The fettuccine clings to the sauce, so each bite is a luscious combination of steak and gooey, cheesy goodness.
Garnish with some fresh parsley, and the dish looks good as well as tasting good. Great for date nights, special occasions or whenever you feel like giving yourself something luxurious, this recipe is all about enjoying every last morsel. Serve hot and prepare to indulge in one delectable meal.
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Why You’ll Love It:
Steakhouse Pasta: This recipe channels the flavors of the classic steakhouse pasta into your kitchen. Using just a handful of scratch ingredients, you can whip up a dish that could easily feel fancy enough for a date night or special occasion.
Big, Creamy Sauce: The Parm / Gorgonzola makes a rich, creamy sauce infinitesimally better with tangy depth that goes great with the soft (it got soft) steak.
Perfect Comfort Food: There’s almost no dish more comforting than a bowl of pasta coated in a creamy sauce. Throw in juicy, seared steak, and you’ve yourself a comforting dish that fills even the biggest belly.
Quick and Easy: While the flavors feel decadent, this recipe comes together fast. You can get this on the table in under 30 minutes, so perfect for weeknight dinners.
Key Ingredients:
Sirloin Steak: Sirloin works well for this recipe because it’s tender and flavorful. Just be sure to slice it thinly against the grain for the best texture. For a more indulgent spin, you can also use ribeye or New York strip.
Gorgonzola Cheese: Gorgonzola is a blue cheese with a sharp, tangy flavor. For a milder option, sub in a different blue or even some goat cheese for creaminess and tang.
Parmesan Cheese: Use freshly grated Parmesan as it melts better into the sauce and has a stronger flavor than pre-grated ones. It’s worth the extra effort!
Heavy Cream: Believe it or not the heavy cream is necessary for a rich, velvety sauce. You could use half-and-half if you want a lighter version, but the sauce will be slightly less creamy.
Fettuccine: This flat, wide pasta is ideal for holding the creamy sauce. If you don’t stock fettuccine, see if tagliatelle or pappardelle can work for a related effect.
All quantities and instructions are located in the recipe card at the bottom of the page
How to Prepare Creamy Fettuccine with Steak and Gorgonzola Sauce
Step 1: Prepare the Steak
Season the Steak: Season the thinly sliced sirloin steak with salt and pepper, make sure to coat evenly for balanced flavor.
Step 2: Cook the Fettuccine
Cook the Pasta: In a large pot of salted boiling water, boil the fettuccine, stirring to separate the noodles, until al dente, according to the package, instructions. This normally requires 8-10 minutes.
Finishing Touches: Drain the pasta and reserve for later.
Step 3: Sear the Steak
Heat Olive Oil: In a large skillet, over medium heat, heat up 2 tablespoons of olive oil.
Cook the Steak: Transfer the steak slices to the hot skillet, cooking for 3-4 minutes on each side, or until browned as desired.
Transfer the steak off the skillet and warm it by covering it with foil or placing it in a low-temperature oven.
Step 4: Prepare the Garlic
Garlic and Sauté: Return the skillet to heat and add in the garlic, stirring and cooking for about a minute until fragrant Just don’t burn it because then you won’t get such a mild, sweet flavor.
Step 5: Prepare the Creamy Parmesan Sauce
Add Heavy Cream: Stir in the heavy cream, keeping the pan over medium heat until the mixture begins to barely simmer.
Stir in the Parmesan: Add the shredded Parmesan cheese slowly, and stir until melted and the sauce is thickened.
Add Gorgonzola: Stir in the crumbled Gorgonzola cheese until completely melted, making for a creamy, rich sauce.
Step 6: Add the Steak and Pasta
Add the Steak: Add back the seared steak slices to the skillet, tossing to coat them well with the creamy sauce.
Incorporate Fettuccine: Toss the cooked fettuccine with the contents of the skillet, mixing carefully until the steak and pasta are thoroughly coated with the sauce.
Step 7: Serve
Garnish — Serving fresh chopped parsley on top for color, taste.
Serve Hot: Immediately, the steak tender, the fettuccine coated in the rich, creamy Gorgonzola-Parmesan sauce. Serve this comforting and elegant meal hot!
Serving Suggestions:
Crisp Green Salad: This pasta is rich, so pair it with a light, green salad tossed with a lemon vinaigrette. The vinaigrette’s acidity will balance the sauce’s richness.
Garlic Bread: A side of warm, crusty garlic bread is ideal for soaking up the extra creamy sauce. That’s a classic pairing that’s bound to please.
Roasted Vegetables: Roasted asparagus or green beans are a great match, in their fresh, slightly bitter note to balance out the creamy sauce.
Pair this dish with a hearty cabernet savignon or a full-bodied red such as a merlot to complement the rich flavors of the steak and tang of the Gorgonzola. The wine’s deep flavors add another layer to the dish.
Storage/Meal Prep Tips:
Refrigeration: Leftovers can be kept in an airtight container in the fridge for up to 3 days. The sauce will thicken as it cools, so add a splash of milk or cream when you are reheating it to return it to its creamy consistency.
Not Freezable: Due to the heavy cream and Gorgonzola, it’s not ideal to freeze this dish as the sauce can separate. It’s best enjoyed fresh.
Reheating: To reheat, put the pasta in a skillet over medium heat with a splash of milk or cream, stirring until heated through. This will allow the sauce to re-emulsify.
Meal Prep Tip: You can cut the steak in slices and mince the garlic ahead of time speeding up your cooking. Grating the Parmesan in advance, too, speeds things up when it’s time to make the sauce.
Variations:
Mushroom Gorgonzola Alfredo: Stir in 1 cup of sliced mushrooms while sautéing the garlic. The mushrooms also add a great earthy flavor which compliments the rich, creamy sauce.
Spicy Kick: Add some red pepper flakes to the cream sauce for whammy spice. The heat nicely balances out the tangy Gorgonzola.
Lighter Alfredo: For a lighter Alfredo, substitute half-and-half for the heavy cream and reduce the Parmesan. The sauce will be thinner but just as tasty.
Bacon Lovers: Stir in 1/2 cup of crumbled cooked bacon to the sauce for a smoky, savory addition that goes beautifully with the Gorgonzola and steak.
Vegetarian: Use sautéed spinach or roasted vegetables like zucchini or bell peppers in place of the steak. It’s hearty, but vegetarian-friendly.
Conclusion:
Creamy Parmesan Sauce Savory Steak Gorgonzola Alfredo. It’s a satisfying meal that will impress guests or elevate an average dinner. Steak, Gorgonzola, Parmesan — it’s an irresistible combination, plus the creamy sauce ties it all together.
Whether you’re savoring this on a cold night in or passing it around at the table with friends and family, this is a recipe that’s going to land a spot in your regular rotation. So, fire up that skillet and prepare for a restaurant-quality meal in your own home! Good luck in the kitchen, and enjoy each delicious bite!
Savory Steak Gorgonzola Alfredo with Creamy Parmesan Sauce
Ingredients
- 1 lb sirloin steak thinly sliced
- salt and pepper to taste, for seasoning the steak
- 8 oz fettuccine pasta
- 2 tbsp olive oil for searing the steak and sautéing the garlic
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese
- fresh parsley chopped, for garnish
Instructions
- Generously season the thinly sliced sirloin steak with salt and pepper, ensuring an even coating for balanced flavor.
- Cook the fettuccine in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned steak slices and sear for 3-4 minutes on each side until browned to your desired doneness. Remove the steak from the skillet and keep it warm.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
- Pour the heavy cream into the skillet, stirring over medium heat until it begins to simmer. Gradually stir in the grated Parmesan cheese until it melts and the sauce thickens. Add the crumbled Gorgonzola cheese, stirring until fully melted and smooth.
- Return the seared steak slices to the skillet, stirring to coat with the creamy sauce. Add the cooked fettuccine and toss gently to combine, ensuring everything is evenly coated.
- Sprinkle chopped fresh parsley over the dish for garnish. Serve immediately while hot, and enjoy the rich, creamy flavors of this comforting meal.